skip to Main Content

Turkey Chili

When it comes to chili, we love a good fixins fest. A sprinkling of sharp cheddar cheese to create a melty top layer? Of course. A dollop of cool sour cream on next to add tang and richness? Yeppp. Finish it up with a couple slices of pickled jalapeño to make it all POP? Duh. Don’t forget your hunk of cornbread on the side- we like to dip it in, but if you want to crumble some over the top of  your decked-out bowl for a final flourish, we fully support! 

What’s in your bag:

  • Turkey chili with kidney beans
  • Pickled jalapeños, cheddar cheese + sour cream
  • Cornbread 
  • Chocolate chunk cookie dough

What you’ll need from home:

  • A pot
  • Aluminum foil-lined sheet tray
  • Sheet tray + non-stick spray or butter (for the cookie dough!)

Total prep time: 10-15 minutes (plus ~15 minutes for the cookies!)

The Chili

  1. Pour chili into pot and heat on medium, stirring occasionally for 8-10 minutes or until lightly bubblin’. 
  2. Feel free to add a splash of water and adjust to desired consistency. Maybe give it a taste too, and season with S+P to your liking!

The Cornbread

  1. Easiest of them all! Pop it in the oven on a sheet pan or in the toaster until it gets as crispy as you want it. 

To serve, spoon your chili into a bowl. Top with your fixins, scarf it down!

The Cookie Dough

  1. Preheat the oven to 350F. 
  2. Grease your sheet tray with non-stick spray or butter.  
  3. Gently tap the dough onto a surface to remove from the container. Use a knife to cut your dough into 8 equal pieces, and roll them into balls with your hands.
  4. Arrange them on your sheet tray 2 inches apart.
  5. Bake for about 12 minutes. The cookie edges should be firm but the inside should still be soft, they’ll cook a bit more as they cool. 
  6. Let them cool for 3-5 minutes to firm up (worth it, we promise!). Enjoy! Leave absolutely nothing behind! 🙂

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO! 

Back To Top